Olive Garden Chicken Gnocchi Soup Recipe
This Olive Garden Chicken Gnocchi Soup recipe brings the comforting, creamy soup that you know and love from the restaurant right into your kitchen. With tender gnocchi, juicy chicken, vibrant spinach, and a rich creamy broth, this hearty dish is perfect for cold weather or any day you want a satisfying, indulgent meal. Easy to prepare with simple ingredients, this recipe will quickly become a family favorite.Nutrition Facts (Per Serving)Calories: 380, Total Fat: 20g, Saturated Fat: 9g, Cholesterol: 85mg, Sodium: 820mg, Total Carbohydrates: 30g, Dietary Fiber: 2g, Sugars: 4g, Protein: 22g, Vitamin A: 65% DV, Vitamin C: 15% DV, Calcium: 12% DV, Iron: 10% DVEstimated based on one serving (assuming 6 servings per batch)
Equipment
- Large pot or Dutch oven – 1 (for cooking the soup)
- Cutting board – 1 (for chopping vegetables and chicken)
- Knife – 1 (for dicing vegetables and slicing chicken)
- Measuring spoons – 1 set (for seasoning)
- Measuring cups – 1 set (for liquid ingredients)
- Wooden spoon – 1 (for stirring)
- Colander or strainer – 1 (for washing spinach)
- Can opener – 1 (if using canned chicken broth)
Ingredients
- 2 large chicken breasts boneless, skinless
- 4 cups chicken broth low-sodium
- 1 cup heavy cream
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3-4 cloves garlic minced
- 2 medium carrots peeled and sliced
- 2 celery stalks diced
- 1 medium yellow onion chopped
- 4 cups fresh spinach washed and chopped
- 1 pound potato gnocchi store-bought or homemade
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan optional, for garnish
- Chopped parsley optional, for garnish
Instructions
- Cook the Chicken: Heat a bit of olive oil in a skillet over medium heat. Cook the chicken breasts for about 6-7 minutes per side until golden brown and cooked through. Shred the chicken into bite-sized pieces with two forks. Set aside.
- Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-6 minutes until the vegetables are softened. Add the minced garlic and cook for another 30 seconds, stirring frequently.
- Prepare the Soup Base: Add the chicken broth, heavy cream, and milk to the pot. Stir well to combine. Bring to a simmer, then reduce heat and let it cook for about 10 minutes.
- Cook the Gnocchi: Add the gnocchi to the soup and let it cook for 3-4 minutes, or until the gnocchi floats to the top.
- Add Chicken and Spinach: Add the shredded chicken and spinach to the pot. Stir to combine and let the spinach wilt, about 3-4 minutes. Taste the soup and adjust seasoning with salt, pepper, or more Italian seasoning if desired.
- Serve and Garnish: Serve the soup hot, garnished with grated Parmesan and chopped parsley, if desired. Enjoy!
Notes
- Gnocchi Choice: You can use store-bought gnocchi, or if you have the time and inclination, make your own fresh gnocchi for a more personalized touch.
- Chicken Options: Rotisserie chicken is a great time-saver if you want to skip cooking the chicken from scratch. Just shred it and add it at the same step.
- Cream Substitution: For a lighter version of the soup, you can substitute the heavy cream with half-and-half or use a combination of more milk and less cream.
- Vegetable Options: Feel free to adjust the vegetable proportions to suit your taste or try adding extra greens like kale for a heartier option.
- Freezing: This soup freezes well without the spinach and gnocchi. You can freeze the base and add fresh gnocchi and spinach when reheating.